Lemon Rhubarb Cake Recipe
Ingredients
- 375 glight spelt flour
- 2 tspbaking powder
- 1 tspbaking soda
- ¼ tspsea salt
- 300 mlnon-dairy milk
- 180 mlmaple syrup
- Zest of two lemons
- 60 mllemon juice
- 1 tsppure vanilla extract
- 120 gcoconut oil
- 3 stalkrhubarb
cut into 2cm pieces, ¾ in.
Directions
- 1
Preheat your oven to 180°C (350°F). Grease a spring-form cake tin thoroughly with coconut oil to prevent sticking and set it aside.
- 2
In a large mixing bowl, whisk together the light spelt flour, baking powder, baking soda, and sea salt until evenly combined.
- 3
In a separate bowl, whisk the non-dairy milk, maple syrup, lemon zest, lemon juice, and vanilla extract until smooth. Gradually pour in the melted coconut oil while continuing to whisk to blend everything together.
- 4
Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined, taking care not to over mix to keep the cake tender.
- 5
Transfer the cake batter to the prepared spring-form pan and gently shake or level the batter to create an even surface.
- 6
Arrange the rhubarb pieces on top of the cake batter in any pattern you prefer, distributing them evenly.
- 7
Place the cake in the preheated oven and bake for 50-55 minutes. The cake is ready when it turns a golden brown shade and a toothpick inserted in the center comes out clean. Note that the cake may appear darker due to the maple syrup.
- 8
Allow the cake to cool in the pan for 15 minutes, then carefully remove the sides of the spring-form pan and transfer the cake onto a wire rack to cool completely before serving. Store in a sealed container for 2-3 days, refrigerating if your environment is warm.
Lemon Rhubarb Cake Recipe
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About this Recipe
Indulge in Our Tangy Lemon Rhubarb Cake Recipe
Searching for the perfect spring dessert that's both light and satisfying? Our Lemon Rhubarb Cake recipe is exactly what you need. This delightful, plant-based treat beautifully marries the vibrant tartness of fresh rhubarb with the bright, zesty notes of lemons, creating an irresistible flavor profile that sings of warmer days. Sweetened naturally with maple syrup, it's a wholesome option you can feel good about.
Crafted with light spelt flour and creamy coconut oil, this dairy-free cake boasts an incredibly moist and tender crumb. It's a fantastic vegan lemon cake option that doesn't compromise on flavor or texture. The subtle nutty undertones of the spelt flour complement the bold fruit flavors, making each bite a symphony of sweet and tangy.
Tips for the Perfect Spring Treat
This maple syrup sweetened cake is surprisingly easy to make and yields a generous 10 servings, perfect for sharing. For an extra pop of flavor, consider adding a touch of ground ginger to the batter or a simple lemon glaze drizzled over the top once cooled. It’s an ideal addition to your brunch spread, a lovely companion to afternoon tea, or a refreshing end to any meal.
Serving Suggestions:
- Dust with a light layer of powdered sugar for an elegant finish.
- Pair with a scoop of dairy-free vanilla ice cream or a dollop of vegan whipped cream.
- Enjoy a slice with your morning coffee or as a delightful afternoon snack.
Embrace the fresh flavors of the season with this remarkable lemon rhubarb cake. It's more than just a dessert; it's a celebration of spring!